Lv11
50 积分 2025-05-18 加入
Update to RIFM fragrance ingredient safety assessment, benzaldehyde, CAS Registry Number 100-52-7
3小时前
已完结
Update to RIFM fragrance ingredient safety assessment, 3-octanone, CAS registry number 106-68-3
3小时前
待确认
Influence of microwave‐assisted roasting on the proximate, techno‐functional, thermal, structural and storage properties of African walnut ( Tetracarpidium conophorum ) flour
13天前
已关闭
Peanut protein – an underutilised by‐product with great potential: a review
22天前
已完结
Effects of Different Drying Methods on Volatile Flavor Compounds in Idesia Polycarpa Maxim Fruit and Oil
1个月前
已完结
Ester‐related volatile compounds reveal the diversity and commonalities of different types of late‐ripening peaches
1个月前
已完结
Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers
1个月前
已完结
Study on the Identification and Detection of Walnut Quality Based on Terahertz Imaging
1个月前
已完结
Comparison of different drying technologies for walnut (Juglans regia L.) pellicles: Changes from phenolic composition, antioxidant activity to potential application
1个月前
已完结
Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut (<i>Juglans regia</i> L.)
1个月前
已关闭
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